The one in which she posts a no-sugar dessert recipe

Yesterday was Friday; at my house that means dessert. It was also Day 13 of the Two Week No Sugar Challenge.

Last Friday I dealt with this dilemma by making a variation of The Gracious Pantry’s No Sugar Challenge Strawberry and Rhubarb Crisp. It was delicious and well-received by three of the five members of my family.

This week, I have been hankering for a fruity bread pudding. Not sure why. I’ve only eaten bread pudding twice in my life and I’ve never made one from scratch. Usually my dessert dreams include chocolate. Lots of it.

Perhaps it’s because I haven’t been eating very much bread. Maybe it’s those ‘monthly’ carb cravings (do you get these too?). More than likely it’s the 4 pound package of incredibly sweet strawberries Thrifty was selling for $4.99!

Whatever the reason, I spent most of Thursday evening scouring my cookbooks and the internet for both basic and clean recipes. Most of the traditional instructions call for lots of sugar; white, brown and honey. Even Tosca’s recipe required artificial sweetener.

In addition to sugar, the rest of the ingredients were pretty standard; bread (of course), milk and eggs. I decided that it wouldn’t be too hard to wing it create my own recipe.

fitknitchick’s Craving Killer Bread Pudding

  • 4 cups day-old bread chunks (I used a local organic whole-wheat sourdough)
  • 4 eggs
  • 1 and 2/3 cups 1% milk
  • 1 Tbsp cinnamon (I could have used even more)
  • 1 tsp ginger powder
  • 2/3 cup slivered almonds
  • 2 cups sliced strawberries (you could easily use raspberries, blackberries or blueberries too)
  1. Whisk eggs, milk, cinnamon and ginger in a large glass bowl. Gently stir in bread chunks. Let sit for 10 minutes, until bread has soaked up most of the liquid.
  2. Fold in strawberries and almonds.
  3. Scrape batter into lightly greased 8 x 8 inch glass pan.
  4. Place pan in a water bath in the center of a 350 degree oven (I used a 9 x 13 inch backing dish. Hint; place smaller pan inside larger pan before adding water to the latter.)
  5. Bake for 45-60 min, or until cake tester comes out relatively clean.
  6. Serve warm!
I served my with a side of whipped cream (made the old-fashioned way, with beaters and patience and no sugar).

The verdict? Absolutely fabulous!

What a great way to finish up the no sugar challenge (which, by the way, I plan to continue with for another two weeks; it takes 3 to 4 weeks for a new habit to form and I’m not quitting half-way!).

Have a great, naturally sweet, Saturday!

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  1. Samantha says:

    Yum! Thanks for posting this recipe, I’ll have to substitute something for the almonds as I am allergic, maybe some toasted oats and coconut to give it some crunch :).

    • That sounds like a great substitution Sam. You could even go nut-less. They don’t really do anything as far as thickening the pudding. Just an extra taste and texture. I’m having the last serving tonight at dinner while everybody else eats leftover chocolate Oreo cookie cake!

  2. You have me really considering doing a second round of the NO Sugar Challenge.

    I really want to be done but you make a good point about breaking a bad habit.

    It wasn’t really that hard but I did cheat a little the second week.

    your recipe sounds DELISH!!!!
    I need to go grocery shopping!


  3. YUM!!! I love how healthy this is!! 😀